free | EXTRACTS FROM THE REPORT OF THE NEW YORK STATE Cheese Manufacturers’ Association, ORGANIZED JANUARY 7, 1864. ( FROM THE TRANSACTIONS OF THE NEW YORK STATE AGRICULTURAL SOCIETY.) ALBANY: VAN BENTHUYSEN’S STEAM PRINTING HOUSE. 1864. vd : Pip tase tS es eh me EXTRACTS FROM THE REPORT OF THE NEW YORK STATE d Cheese Manufacturers’ Association, a f ORGANIZED JANUARY 7, 1864. e ( FROM THE TRANSACTIONS OF THE NEW YORK STATE AGRICULTURAL SOCIETY.) ALBANY: VAN BENTHUYSEN’S STEAM PRINTING HOUSE ay 1864. ae rah ote A Mae) hs BX TRACTS. —_———__# e—__—_- [This report having been prepared previous to the expiration of our agricultural year, is included in the report for 1863.] OFFICERS OF THE ASSOCIATION. President—Geo. Williams, Oneida county. Vice-Presidents—Seth Miller, Lewis county; David Hamlin, Jefferson county; A. L. Fish, Herkimer county; George L. Morse, Madison county; Moses Kinney, Cortland county. Treasurer—L. R. Lyon, Lewis county. Secretary—W illiam H. Comstock, Utica, Oneida county. Notice. In presenting to the members of this association this report, I am instructed by the executive board to say that the report is not quite as full and useful as it was our desire to present to you. We neither had sufficient time nor sufficient finances to make up as full and large a report, with engravings accompanying, as the growing interest in cheese-making seems to demand. After due consultation, we have embodied four plates, which we think may be of some interest to many of our members. We might have made some new engravings that perhaps would be more useful and instructive, had our finances permitted us so to do. These engravings were obtained through the kindness of B. P. Johnson, Corresponding Secretary N. Y. State Agricultural Society. If every member will answer carefully and accurately the questions sent to them, we will next winter be able to pub- lish a book upon this subject worthy of the enterprise, and worth keeping as a text-book upon cheese-making. I would suggest, in comparing the different reports from cheese factories, we should try to ascertain the condition of the land on which the cows were kept, as it is well known that dry, rich land will yield better milk than wet, sour land; and that in one section where there is a drouth (as was the case this year in the northern part of this State), more cheese can be made from the same quantity of milk. That we may be better prepared to understand these facts in our next report, we have tried to embody in our questions that which will, if fully answered, enable any one to see at a glance the kind of land the cows live upon, and the condition of the season. I trust every member will have a full report of this season’s ope- rations before we have our next annual meeting, and send their report to me. [Exrracts. | 1 4 Our next annual meeting will be held at Utica, the second Wednesday of January, 1865. * WM. H. COMSTOCK, Secretary. ARTICLES OF ASSOCIATION. Wnherkas, it is deemed expedient to organize an association through which, as a medium, results of the practical experience of dairymen may be gathered and disseminated to the dairying community; therefore, Resolved, That we, the undersigned, do hereby associate ourselves together for mutual improvement in the science of cheese-making, and more efficient action in promoting the general interests of the dairying community. Article I. The name of the organization shall be the New York Srate CHEESE MaNnvractTurRERS’ ASSOCIATION. Article II. The officers of the association shall consist of a president, five vice-presidents, secretary and treasurer. Article III. The president, vice-presidents, secretary and treasurer shall constitute the executive board of the association. Article IV. The officers of the association shall be elected at the regular annual meeting, and shall retain their offices until their successors are chosen. Article V. The regular annual meeting shall occur on the second Wed- nesday in January of each year, and at such place as the executive board shall designate. Article VI. Any person may become a member of the assotiation, and be entitled to all its benefits, by the annual payment of one dollar. PROCEEDINGS OF THE CONVENTION. The convention, called by over forty prominent manufacturers in Central New York—the first of the kind ever held in the United States, and proba- bly in the world—assembled at the court house in Rome on the 6th of January. The court room was nearly filled with the intelligent and prac- tical men interested in the proceedings, when the convention was called to order, and Col. Seth Miller, of Constableville, Lewis county, appointed tem- porary chairman; and Messrs. George W. Pixley, of Kirkland, Oneida county, and B. IF’. Stevens, of Lowville, Lewis county, were appointed tem- porary secretaries. The call was then read, after which the chairman appointed a committee on permanent organization. Adjourned until two o’clock p. M. ArTERNOoN Session.—The audience was largely increased, many being unable to find seats. Representatives were present from sixty-nine cheese factories, with from 150 to 1,000 cows each, as follows: Location—County. No. factories. No. cows. Oneida. sc. vei see Wis alsleiefnterbiolb's Culalelelelatals ante 3 15,003 Madison. ..acceceve Mioicimicielsieve/nisipis olmiaieidalarsipiele 10 6,650 NTELIMOD ec ainieis ce aisloienteic etalon ne isis sistale wicrereietats 5 2,420 TUSWIS) ss ic8 os sialole bemedsiacapecncliovdbionels felulnis 5 2,897 Chautauqua occeveseecee cece ccceccccncseces 3 1,700 Chenango..... Sisisis slocialdibrcle cds lle aie'k'h ais ciajsle,s 3 1,300 Cortland....c.sceeces Aish tlataha cial bte(cinield bib 'a BM ie ae 3 2,710 OBWGP'Osieic are in\eis lela, a/p\tfe vicinis\s.¢ «lleiueie/misialeitis(e/sinin 3 1,150 UULUOL sels aes unio sis lelelote eisrs K widicisioisin eta s eis'eis s16 1 600 Mont Gomeny, as pisiniaels bie.< besjsisisine aise deviccenie 1 600 TGs rein. cievuisininizinsiccalatels aie leis minisieiniays lal ajele leis sins 1 1,000 JOMOLION See dedeacseccueesec essere Soha sod 1 220 Wisirmens Ase sits i ieinin ies tees velea ais we’s oiatn sian elarere ois 1 500 69 36,752 aye) A large number of gentlemen were present also from private cheese dai- ries from this and other States. On the report of the committee, the following gentlemen were elected permanent officers of the convention: President—Jesse Williams, of Oneida county. Vice Presidents—Lyman R. Lyons, Lewis; L. Warner, Ontario; Daniel Smith, Montgomery; A. L. Fish, Herkimer; Alonzo Peck, Madison; D. W. Maples, Cortland; M. R. Stocker, Otsego; George ©. Morn, Hrie; D. H. Goulding, Chautauqua; A. D. Stanley, Jefferson; Alfred Buck, Oneida; Dwight Ellis, Mass.; A. Bartlett, Ohio. Secretaries—B. F. Stevens, Lewis; George W. Pixley, Oneida. Sundry propositions were made by different gentlemen as to the course that should be pursued by the convention, and finally the following com- mittee of five were appointed to report to the convention the details of cheese making by the factory system, and matters pertaining thereto: Jesse Williams, Oneida; H. Farrington, Herkimer; Allen F. Fowler, Oneida; Isaac Schell, Herkimer, and William Johnson, Ontario. On motion a committee of five, to report preamble and articles of asso- ciation for a State organization, were appointed as follows: B. F. Stevens, Lewis; George Williams, Oneida; A. L. Fish, Herkimer; B. Stiles, Madi- son, and G. B. Weeks, Oneida. EvENING Sesston.—Mr. Geo. Williams, of Oneida, offered a resolution that it is impracticable to establish an agency in the city of New York. It required but a few minutes discussion from a few of the clear headed to decide to adopt the resolution. The committee reported a petition to the Legislature in regard to frauds and adulteration in milk, which, after amendment, was adopted, as follows: To the Honorable the Senate and Assembly of the State of New York: We, the undersigned, citizens of the State of New York, interested in the manufacture of cheese by the factory system, respectfully petition that your honorable body pass a law inflicting severe penalties upon all persons who sell or furnish milk to factories, who shall dilute with water, adulte- rate, or in any way impair the quality and value of the milk so sold or fur- nished. Mr. Fish, of Herkimer, proposed several important questions relative to the manufacture of cheese by the factory system, and made some remarks. He believed the factory system the only true one to make cheese by, owing to the greater facilities for making and curing—the producing of a better quality of cheese, and taking out of families an unhealthy and injurious business. Mr. Bartlett, of Ohio, said that the editor of the Ohio Farmer had sent him a copy of his paper containing an article of strictures and objections to the factory system. One of the objections was that milk sent to facto- ries was liable to be adulterated, and that there was no instrument or means to detect the adulteration. He said adulteration could always be detected, but dilution was not so easy; yet by the use of the hydrometer, the lactometer, and a French inStrument not yet introduced into this coun- try, together, dilution could generally be detected, Another objection is the 6 . difference in the quality of milk of different dairies. This objection could only be fully met by the overbalancing advantages of the factory system, but we lack statistics on this point. He had arrived at this conclusion by testing the milk of many factories, that the difference was not over one per cent. in any case. The loss of whey was another objection. Mr. Bartlett thought it had been a losing thing with him to feed it to hogs. The subject of making cheese on the Sabbath was discussed somewhat. Mr. Lyons, of Lewis, stated that an experiment had been made in his county of keeping the milk at home on the seventh day, and making it into butter, &c., instead of sending it to the factory. The conclusion arrived at by the convention was that it was better for all concerned to make the cheese on the Sabbath. Mr. Bartlett thought one cent a pound for the manufacture was not a sufficient remuneration, but that one and one-quarter cents was about right. He was anxious to hear the whey question discussed. Mr. H. Farrington, of Herkimer, had had extensive acquaintance with cheese factories, and had come to a different conclusion with respect to the value of whey from that the gentleman from Ohio had. He said we did not get all the valuable material out of the whey. True, and for that reason it was valuable for hogs—in many cases he believed it more than doubled the weight of hogs. It should not be fed alone, but corn and grain should be added to produce healthy hogs. Mr. Wm. Wheeler, of Trenton, had a small factory of 200 cows—had kept 50 hogs, two-thirds of them grown, the rest spring pigs. Fed the whey, sweet and warm, till the Ist of September, then commenced feeding grain, The result was $2 profit per cow. Mr. Jacob Ellison, of Herkimer, said the factories had greatly increased the value of American cheese in the English market; they alone had done it. Their cheese had sold during the past season for one and two cents per pound more than the cheese of single dairies. This in itself was a sufficient answer to all objections to the factory system. TrurspAY Mornine, Jan. Tth, 1864. Convention called to order by the chair. Mr. Simmons, of Oneida, offered the following resolution: That the convention approve, for the size of cheese, 20 inches in diameter and 10 inches deep, weighing, when cured, about 100 pounds. Mr. Comstock moved the resolution be laid on the table, in order to receive the report of the Committee on State organization. The committee then presented their report. Mr. Comstock moved that the convention receive the report, and that they proceed to adopt or reject the same by separate articles. The report was, with but little discussion, adopted as follows: , Whereas, it is deemed expedient to organize an association through which, as a medium, results of the practical experience of dairymen may be gathered and disseminated to the dairying community, therefore, Resolved, That we, the undersigned, do hereby associate ourselves to- gether for mutual improvement in the science of cheese making, and more 7 efficient action in promoting the general interests of the dairying commu- nity. Article I. The name of the organization shall be the New York State Cheese Manufacturers’ Association. Article II. The officers of the Association shall consist of a president, five vice-presidents, secretary and treasurer. Article III. The president, vice-presidents, secretary and treasurer shall constitute the executive board of the Association. Article IV. The officers of the Association shall be elected at the regular. annual mecting, and shall retain their offices until their successors are chosen. Article V. The regular annual meeting shall occur on the second Wed- nesday in January of each year, and at su@h place as the executive board shall designate. Article VI. Any person may become a member of the Association, and be entitled to all its benefits, by the annual payment of one dollar. Mr. Fish, of Herkimer, suggested as a plan for the Association, that all who chose should propose questions relative to the business of cheese-mak- ing, which should be circulated among the members of the executive board, and that from time to time premiums should be offered for the best answers to specified questions. Mr. Comstock, of Utica, wanted to have the whey question talked of more —said that he had proved by years of experience, that whey was worth as much to feed to cows as to hogs—he considered it worth $5 per cow when fed to them. Mr. Stevens, of Lewis, thought the business of perfecting the organiza- tion of a State Association should first be attended to. On motion, a committee was. appointed to report officers for the Associa- tion; on whose_report the following officers were unanimously elected: President, George Williams, Oneida; Vice-Presidents, Seth Miller, Lewis; David Hamlin, Jefferson; A. L. Fish, Herkimer; George E. Morse, Madison; Moses Kinney, Cortland; Secretary, Wm. H. Comstock, Utica; Treasurer, Lyman R. Lyon, Lewis. ~ Gentlemen now complied with the conditions necessary to become mem- bers of the association, and within the next two or three hours over one hundred paid in their fees and became members of the association, thus taking another step in the history and advancement of the dairying interests of the State, and we might say of the world. The first name on the list, as it appropriately should be, was Mr. Jesse Williams, of Rome, the originator of the factory system. A few minutes after the election of officers, the convention adjourned sine die, and immediately President Geo. Williams took the chair, and called the association to order. Soon after, a recess until 2 o’clock, p.m. was taken. AFTERNOON Sesston.—Several verbal and written reports were given by manufacturers respecting their operations the past year, some items of which were number of pounds of milk received—pounds green cheese made —pounds dry cheese made—pounds shrinkage per hundred—pounds of milk to one pound of dry cheese, &c, 8 One or two facts we state, as being demonstrated by these reports—that it takes some 10.20 pounds of milk to make a pound of cured cheese; also . that the shrinkage is about five per cent. There are other nice points and facts that can be demonstrated to almost a certainty by a systematic and similar report from each one of the factories now in operation and those to go into operation this coming season. This desideratum can be reached by complying with the following resolution, adopted on motion of Mr. Fish, of Herkimer: Resolved, That every member of the association be desired to forward to Wm. H. Comstock, the Secretary, a written report in detail of his cheese making operations, as full as may be, to be published in the transactions of this association, to be distributed to each member thereof. Mr. Comstock offered the following, which was also adopted: Resolved, That the executive board shall make out and print, as soon as possible, a full set of statistical and other questions, in every way relating to cheese making, curing and selling, and send such report to each member of this association, and that each member answer all questions therein pro- posed, and make such other report as he may think proper, and send to the secretary. before the next annual meeting. REPORTS. “ Morsr’s Factory,” Eaton, Maptson Co., N. Y. Average number Of COWS..++.. 00 sec cccnsessrereacs 640 Quantity of milk, jin’ pounds: os/d)e'cie alate cielbiaiee avis’ ns 2,406,294. Number of pounds dry cheese, as sold........eeecoeee 242, 588 Number of pounds of milk to one of cheese....++..08 gu91 GOS) PLOCCEAE!. |.» « isin'inininlajeiels.vis\mo sje /s:ejegelelalpietnisin alelsl sie aidisieiele.e.e.n's. sie $31,339 03 Total expenses, less cartage, and including insurance ATG MAKING a's 's'e\eis\0's elela oie sivic. /olee)s'v'e slain eid ele’ ci¥initie/eeiey ob 'ee weleleinls 3,418 84 MNIGUE PLOCCEOS ates! o vice eisicinyelsieini sic ic cvale’s;cyaeiniateletste este iatate:Wwisicreteelaie eneters $27,920 19 Average sale per cwt. ON £TOSS TECEIPtS. 6. cee ceceee secces cones 12 92 Total expense, less cartage, and including insurance and making, (per LOD OSes ee Sto aleialalala' a's «whutaiarar ale ib biela gi Uialistetu sieth iG sierecey 1 45 Whole number of cheese made.--ecccccscecccccccecves axel Average weight (in [bs.)'/0\:s/cs esl sss ciclvmiaisinialae|s €)s eis bis GEORGE E. MORSE. Madison County, Town of Eaton, ss:—On this 13th day January, 1864, personally appeared before me George EH. Morse, who, being duly sworn, deposeth that the above statement is, in all respects, correct and true to the best of his knowledge and belief. GARDNER EH. MORSE, Justice of the Peace. Process of Making Cheese in Morse’s Factory. We put the evening’s and morning’s milk together, evening’s being strained into a double vat and cold spring water running under through the night; kept stirred till animal heat all out; morning’s milk added, and the whole raised to a temperature from 82° to 84°; coloring matter put in and rennet sufficient to bring it in 35 minutes; curd when formed is cut with a gang of thirteen steel blade knives. It is first crossed and allowed to stand till whey begins to rise to the surface, then cut the other way and left till curd settles. A portion of the whey is then drawn off with syphon curd, then carefully stirred with wire fork made for this special purpose, and the whole cut in the most 9 thorough manner until very fine; a gradual heat is then applied, still keep- ing the fork in motion until the temperature is raised to 86°, The heat is then withdrawn, but the wire fork is not suffered to stand still, and indeed | we never give the curd rest till it is put into the hoop; but our aim is to keep it fine and loose through all its different stages, and thereby we think we effect a more even scald than we otherwise could. After some thirty minutes heat is again applied, and the whole raised slowly till it reaches 98°; steam then cut off. It remains in this state till the curd will separate when pressed in the hand like so much wheat; whey then drawn off and curd dipped into sink to drain and work. It is salted while warm and put into press when cool, and if the system has been faithfully followed it will be found in this state like so much rice. Salt, three pounds to the 1,000 pounds of milk, most of the season; less in the fore part and more in the after part of the season. Our aim is to keep our rooms for curing at as even a temperature as may be—say about 70°—deeming it a very import- ant feature in giving our cheese a nice flavor. All of which is submitted. GEORGE HE. MORSE, Proprietor. F, WELLINGTON, Waker. B. F. Stevens’ CazrszE Factory, Lowvitie, Lewis Oo., N. Y. - Lowvunin, N. Y. Jan. 13, 1864. Ww. H. Comstock, Esq., Secretary, Utica, N. Y.: Dear Sir—Herewith please find statement or report of operations in my factory the last season. Respectfully yours, B. F. STEVENS. Whole number pounds of milk received during the season Of 163 days WAS......eeeseeree aie Sinllefone’sletene . 1,763,934 Whole number pounds of green cheese made from. said milk, (weighed when taken from the press) was. : 180,916 Whole number pounds of dry cheese made from said milk, as per sales, (ayerageage about 80 days,) was. 172,162 Whole number pounds of shrinkage in said cheese from PTCEN Weight, WAS~....scsesrecreecwevccnncscenesces 8,754 Expense of manufacturing ‘said cheese, ‘(that is amount paid the manufacturer, ), WAS. «+++ sores eins nrafel us Os Piha faleiatclevelale cles agkelerts MDM a Mae) Os Expense aside from making Was....+.sseseecseeteecsenssrecssers 749 72 Total expense... nrocc20 scnessccssie Sh styled ait bila tetate Wis aiwine - $2,471 34 Gross proceeds from sales of cheese during the season, (three sales) were 23,586 80 Less total expense of manufacturing, UC... .sseerecereeeeeesceses 2,471 34 Nett proccedans caves tvisetis Ulli os chivas elbei dels s conawunviseess« 2b, LED 40 lbs. cts. Expense of making said cheese per pound Was....+.+.e-0« 01 Expense other than making per pound Was...+eceres eevee 00.43 Total expense per POUNA........cc crccccecscscccccccces 01.43 or about $1.43.54 per hundred pounds. Average sale per pound on the gross receipts WaS.+.+ +++. 13.7 Average sale per pound on the nett receipts was....+++++- 12.26 Whole number cheese mee was (pressed in 23 in. hoop,) 1,129. Average green weight of GACH WAR! olcialadlalelstaie ala pieleic/stojeieterll (1 OU ack ‘Average dry weight of each Was.....esseeeeeeeeeeeecees 152.33 Shrinkage per 100 pounds was.......+e+es-+es apr tior : 4.84 Average number pounds of milk for one 1e pound of cheese (green) WAB+ ree seccccsescserccrescsscesenaranessres 9.75 10 Average number pounds of milk for ohe pound of cheese (dry) (average about 80 days) Was--+++- ssseceseceeces 10.24 Gross proceeds from one pound of milk was.....s..eeeees 01.337 Nett proceeds from one pound of milk was..+e....eeeere . 01.201 Amount of rennet used per 100 Ibs. cheese was...-.. 31 Whole number rennets used Was.....csereseecereves 539 Price allowed for each was. sicisinisisicietele 183 Cost per hundred pounds of ‘Cheese for rennet was. Beiele’sieiaie 05.81 Amount of anotta used per 100 pounds cheese was........ 0.15 Cost per 100 pounds cheese for anotta Was....1+eseeeseers 75 Motalinumpbenr POUMGE WECM c os 's\s clas o's clsletpleciewislva sietelle\eiv iwi) SOU Barrels of salt used...... Beiiahs aipiaehe| nie picinietpis ise wih ILO Quality of salt was Onondaga factory filled. Amount of salt used per 100 pounds of cheese was... 2.6 Cost to salt 100 pounds cheese...... gr tbin aha Tata patclints ipielis's iabeielere Wkebanievolmant mre Malan ieee Cost to bandage 100 pounds cheese Was....csssccessccsccsecsssccecess Ldwl Cost to box 100: pounds cheese wast ss see eva alacies aicgercenlcewiecieteecs | LOCO Balance of incidental expenses Was....csceccscecscrcctsccccvereseces 5.28 I heat with steam only under the vat, and scald to 104; usually leave my curd in the whey till the whey is slightly changed to sour ; cost for fuel has been $37.42 ; have had no trouble with our milk ; cool my milk to between 68° and 70° in warm weather ; leave spring water running round it all night; press my cheese from about 3 p. m. till 8 p. wm. next day ; think this is enough ; press slowly at first ; set my milk at 842; usually have it ready to cut A from 45 minutes to one hour ; cut it up with a tin instru- ment about 14 inches square ; two knives filed sharp, about an inch apart, running only one way ; I am about an hour or an hour and a quarter in scalding ; salt in a cooling sink after the whey has drained off; do not color the bandage, but color the grease. We commenced making May 4th, and closed October 15th. The first sale was the hay cheese, June 12th, 9,716 pounds; the second sale was made the 7th of July, 13,159 pounds; the balance was sold October 9th, and the last delivered November 17th. Wauitessoro CaErse Factory. Whole number of cows abotttaiesiis.cleeieeei okaw a carelotewblinte lect ts 650 Average number of cows, eight months, about....sscescssceseccecs 550 Wumber of pounds of smilk worked s).jc civ nisicw ignite «e'eesle'cietlaae teieiecisea sd a> S00 Number of pounds of: cheese sold). .\.\. sciiaw veins ube colereae ec alilceis ples cle 207,313 Average sale per pound.......... oiae clatelelele, ofp sleiaia uiuinis Sinolsieelsioe'e 1h Lae OG CLs Number pounds of milk to pound of cheese.. Re eeidic cece bbeioes seweaet ll Osa Expenses of bandage, boxes, salt, d&c., per CWh..eeeccesearce 45 Commissions per CWte+.ssssereeeeeeeeeeceeeee Ae eaioanl es icine $1.00. Amount of wood in engine, 30 cords, at $3.00.....eeseeeeeeee 90.00 Amount of coal, 3 tons in curing house, $8.00.......see-eeee5 24.00 Number of:rennets pericowe »» » jess 'asceteiecisivle cision siclels vlnicinie y e-olbie ewes 1 1-6 Cheese sold in shipments to last September, when contract was made for all fit for shipment and all to be made to November 1. Shrinkage about 4 per cent. GEO. WILLIAMS. Lowe, Factory, Lowrr1—H. L. Rose. Mr. Comsrocx—Dear Sir: We commenced making cheese May 5th, tak- ing about 11 pounds of milk to a pound of cheese, and we kept trying to improve until we got it down to 7} pounds of milk to a pound of cheese, 11 well worked down. In the fall we sold at five different times at from 12 to 121, 13, 14 and 17 cents per pound at the factory. Our modus operandi was similar to most of our neighboring factories. One dollar per hundred pounds for making, 38c per hundred pounds for all other expenses. We use a steam boiler and the plain tin and wood vats. We receive the even- ing’s milk, dividing it in our vats and cooling it down to 708, in order to reduce the animal heat. We then leave it for the night with water running between the tin and wood vats, occasionally using ice on muggy evenings, like those we had during most of last July. The morning’s milk we put proportionately with the evening’s. We then raise the temperature to from 82° to 84° and put in our anotta, (which is prepared with lye without boiling,) then add rennet enough to produce coagulation sufficient for cutting in about one hour. I use Mr. Young’s gang knife, cutting it slowly but as fine as I want it before applying much heat. We then work it with our hands, raising the heat to from 86° to 88°; then we draw off the whey down to the curd with a syphon; we then raise the heat again to 93° moderately, and after a while to 98°, holding it there until it is suf- ficiently scalded, which we determine by handling. We then dip it into the sink prepared with a rack and strainer, and stir it with our hands until it is drained quite dry; then we salt by sprinkling it over and mixing well to get it as uniform as may be, using from 23 to 3 pounds of salt to a hun- dred pounds of cheese, varying according to the weather and our curds, which we find greatly inclined to vary. We put the curd into the hoops a little warm ard let it stand a while before pressing at all, and press but gently at first when we do commence. We bandage in about one hour after pressing ; we then turn them over and put to press again under increased pressure, leaving them in the press until the next or second day, as may be. We use a 203 inch hoop, making our cheese 10 inches thick, which when cured will weigh about 125 pounds. We box in a 21 inch box. When we take our cheese out of the press we trim and grease with whey butter, which is prepared and colored for that use, plait down the bandage on both sides, put them on to the covers and take to the curing house, where we turn them every day, excepting Sundays, until they are cured quite dry, and after that only every other day. My curing or dry house is 30x100 feet, giving room for five double rows of ranges on each floor. I intend to so arrange as to get two tiers on a floor, one above the other. I ventilate through the floor and sides. The building is boarded up and down on the outside and battened and sealed up on the inside. My make room is 30 feet square, well ventilated. The press room is 15x24, with presses on either side of the sink, which runs on rollers on a track from behind the vats,’along between the pregses, which is one long press on either side, divided by rods which hold the press together, into eight presses in each, giving us pressing capacity for a ton of cheese a day, which amount we are expecting to have the coming sea- son. My making kouse is clapboarded and ceiled also. I have connected with the making house a very comfortable dwelling indeed, which I find to be a great acquisition to a cheese factory. My water is so controlled that [Exrracts. ] 2 12 I can flood under my make and press rooms at will, which help very much in keeping them clean and sweet. Yours respectfully, Lowe, Oneida Co., N. Y. Kine SetrLEMENT CHEESE Factory. H. L. ROSE. Commenced operations on the 14th day of May, 1868, ané closed Novem- ber 10th, 191 days. Greatest number Of COWS....cccceccccceerssccertecesees 315 Average number Of COWS....+eseceeseeees aa ieratsistaieiais sees 290 Whole number pounds milk received... .. ccc scctlsce socccccce Whole number pounds cured cheese...... siniiaip mls 9):loim wia eocccee oe Average number pounds milk for pound cured cheese........--+ There was delivered at said factory in the month of May, 90,568 pounds of milk, from which was manufactured 8,756 pounds of cured cheese. ' Number pounds of milk to pound of cheese when delivered was. Number pounds milk received in month of June. Cured cheese manufactured .........eceeceeees Basu (elfatwid tere %o thie) Number pounds milk to pound cured cheese wejclelenleie ecicie gegiis sie do milk received in July was.....cce cccsscse rans do cured cheese manufactured ...e .scecenecccavces do milk to pound cured cheese.........- 22 ble e cisnie do milk received in month of August... ...seeeees do cured cheese manufactured......... o eblealsicecie do milk to pound cured cheese.........+8- sie\aiein es do milk received in month of September.........- do cured cheese manufactured....cs0eseseccceees do milk to pound cured cheese.......eeeeesecerre do milk received in month of October .........-0% do cheese manufactured..........6. ol dpe meee cieinie do milk to pound cured cheese......... ite aja elaie/afe do milk received in month of November.........- do chepse; Manufactured «cis esse civcelscme vaele clic do milk to pound cured cheese......ccsscceesrees 982,331 98,474 9 lbs.154 oz. 10 lbs.52 oz. 202,847 13,805 8 lbs. 14 oz. 17,731 2,193 8 lbs. 15 o2. In making my report in* gross and by the month, the variations from month to month of the percentage of cured cheese from a given quantity of milk, (this is occasioned in part from the quality of the milk, and per- haps for want of proper knowledge in the manufacture,) my experience proves to me that a more perfect knowledge is yet to be attained. The cheese from this establishment was sold at different times and prices, from $11.50 to $13 per hundred. The gross receipts of said 98,474 pounds of cheese wa8.-+++.....++- $10,395 89 Expense Account. Manufacturing 98,474 pounds at 1c...........% tinjeeencece POOL TA Sacking for same..... eee ccccccenes i sivielcisiaisivspisn se cea ui) Od Os Anotta used.......+. elciomein dow eeice slnveisscsievice ves sissies e 11 00 RORNGES BGG, OO 0 ns cieleieieicieialnisieie.s(s/a\e sisiniajsisie|s'sivlateivie ole ia aie 31 25 Bale dedi ice UE cae) biatale ee) clafelsieleie ielgis's sisi tiolate aie 33 00 Transportation to points of delivery. ceeccceecscccesecees 251 48 BOXUMP BAIN in'a,0\sinie'o!a/p's s\a'vis's’si0/'0\5/e)e,/se\e's] eisielsiaieieisivleie wisinie's 1 place ska Nett proceeds..ce..ccsccccccecccecs Process of Manufacturing. $1,705 23 veeeecececccees $5,090 66 The milk is received morning and evening; the evening milk is strained into the vats, with a current of water passing through the wooden or inner vat, agitating the milk untilit is about 65° or 70° of heat; it is then left until 13 morning; the morning’s milk is then added and steam is then applied and brought to 80°; rennet is then added sufficient to curdle fit to cut in from forty-five minutes to one hour; it is then cut with a steel knife; allowed to stand about ten minutes, then cut again; the whey is now separating from the curd, and I commence to move or break carefully with the hands or wires prepared for that purpose, easing the heat to 86° or 88°; @ portion of the whey is then drawn off, the heat raised to 98° or 100°, as judgment. may direct, cutting and working the curd fine until sufficiently cured so that it will not pack; it is then covered with cloth until the whey sours; it is then dipped into the sink or draining vat and salted, three pounds to one hundred of curd; it is then put into the hoops and pressed three or four hours; turned and bandaged, when it is again pressed for twenty hours; it is then taken from the hoop, dressed and put into the curing room; turned each day and viled when the surface becomes too dry. Yours respectfully, NATHANIEL LEACH, Manufacturer. Miter Cueesé Factory, ConstaBLevitie, Lewis Co., N. Y. Commenced making cheese 30th March, 1863, closed November 1. Pounds oft milk Fécervied'.'.s's/-'slnsrc'ale's's\s cia viele) viele syeis sieveicis ela eislelolule’e e/siaie 971,515 Namiber (of Cheese amheitsciettaes's(atalersts eletsia here's chia foibie dia eluiaiiais vieieieis.e/«rs 902 Pounds green chees6 Made....essecssacccscccesccses toss cccscccccs 106,677 MTIEBDOICHCESE s/s « is & aa) sicievarsieielaiel avcle's s\alaivlatel aipia s/mw/elm miele Glu sydteiein(s| aioe! 100,089 Shrinkage of hay cheese which was sold from 5th of May to 16th of June was 11 5-10 per cent. Early grass cheese shipped from 16th June to 8th July, about twenty days old; balance of grass cheese shipped from 26th September to 23d November. Average shrinkage of grass cheese 5 3-10 per cent. The early and late cheese kept in a plastered room with fire, and well cured. 9 1-10 pounds of milk made one pound of green cheese, or 9 7-10 pounds of milk made one pound of cured cheese. The Oneida or Ralph vat was used for manufacturing the above cheese, © which consumed twelve cords of 18-inch slab wood. Expense of manufac- turing, paid by the patrons, $1 per 100 lbs. cured cheese. Contingent ex- peuses, viz., bandage, salt, anotta, rennets, boxes, and insurance, 43 cents per 100 pounds. Cheese made in 21-inch hoops. J. K. Sonvyzer’s Factory, Wesrmoretann, Onerwa Oo., N. Y. Commenced manufacturing May 11th; closed October 31st. Number of days manufacturing, 174. i Number of cows, about. ...0+ seccccrecceessessccees Wolaigsigbsielnielial slate 307 POUNAS MILK a, cejeje nis ccecinccc ceca ceswaccencccior 830,493 cheese (including six small)....+ssssseeesessens 6 pounds cheese, (green weight) : pounds cheese, (cured weight)..,...+ sssesseee pee eccesecace 78,644 pounds milk to a pound cheese, (green weight) ....++++.s00- 10.06 pounds milk to a pound cheese, (cured weight)...+..+eeeees 10.56 Shrinkage....,..). Perper TOF F oeoreeoreeHer eH oe or oeeoTP Heese eeHeeeeTee 43 pr ct, 14 Sales. j When shipped. No. cheese. No. pounds. Price. Gross proceeds. June 23.... reeves 60 6,788 12 cts. $814 56 July 28. c.ccceere 100 11,117 113 1,306 25 Aug. Ll aceciasinnce 100 11,111 12 1,333 32 Sept. 7...cccceve 100 11,265 12 1,351 80 Sept. 21. ccccoere 86 9,965 123 1,220 71 Oct. 1, Doves seen 50 5,888 134 794 88 DEG a Dies efeieienele 197 (6 small) 22,082 15 3,312 30 Retailed at factory 4 428 12 & 13c. 52 32 Total. .ccecese 697 78,644 $10,186 14 EHapenses. Items. Cost. Cost per ewt. cured cheese. Manufacturing 1c per lb. green weight, $825 80 $105 00 Boxes, 688, at 21 and 214 cts........ 144 58 18 38 Bandage, 425 yards, at 24 CtS..s--+- 102 06 12 98 RONNSERS SLT At 2D Vtseceseces weseee CO 2D 10 08 Salty LOZ Mplsie tisle's sais wipian inie/olevolaies\elalel (peed OAs 2 84 Boxing, “(labor by patrons,)......0206 17 37 2 21 Drawing cheese to railroad by patrons. 95 50 12 14 All other expenses.ceerccccccccccsers 41 47 ¢ Dar TOtal ccccccenccsctevcvecsves Plyad0 a0 $168 90 Cost per cwt. of cured cheese, besides manufacturing and deducting, drawing cheese and boxing, (labor by patrons, ) +. SOAS Ags cence $49 55 Average weight of cheese, (factory size 202 2 in. in diameter, ) ‘14 Ibs. Average ZTOSs Price PET POUNA.......cccevescevcrecccepssccevecvesssse ix 95 Average nett price per pound........ esesscecceeecscccccersecesces Ll 26 Average nett price per pound of milk. cece cece cree cnee wees eetnsecees 1 07 Number of TONMOUS POT COW m'siv'ese\p o'0 0 o.e/o)s/a\s\n/a/elsinin'cinis) aisielauein smisin-ains fika Uee Number pounds anotta used......cesccccccsccsscpbsncoscenscve. (1a J. K. SCHUYLER. FRANKLIN CLark’s Factory, VeRNoN, Onerpa Co., N. Y. The following is the statement handed in from the Cheese Factory of Mr. Franklin Clark, of Vernon, of the operations of said factory during the seven months, nearly, between May 5th and November 30th, 1863: Largest mumber Of COWS cssc\s coe vpinn =nesisie isl aisles sis s/sla vein 350 Atvera Pe NUMbOL OF COWS. sha cede skies cbiusiebedeaeteslectasee 300 ' Number pounds Of millei.ces sles sconce vetincem copie sevee ces 4 SDD.9LD do PTCON CHEEKOrceacceccscccreasessevacss LOT,083 do Of shrinkage ...eccscvccccccsccceccccess 5,389 or nearly 53 per cent. Number pounds of cured cheese......e+e cocccsoeeee 101,694 do of milk to a pound of cured cheese...... ‘ 9,399 which is*1-100 part of a ponad PERS CHAMuiste cee isiats siecle c 9 4-10 Ibs. Expenses of making............ Maia /stotatateieiaisaiat aiaielaitialefs sie $1,426 79 Number of cheese manufactured. . sta) eipieyd srevcccecccc esse G46 Amount of money received for cheese Sold.....-ceseeeceee 12,789 72 INTHMID PRIOR ALTONA scluiumieialee my slcid sins sieintermajelsieisieleicisia/c\oia) alsisl viersleli'e’s « ie 0 39 Total expense per hundred..... wlisvelp/aialyieiuleinie wlala(ateiaie'a®{u/biela\s"hieie/eleinicte 1 392 NEEL MLO bs Per MINAS mar \iods)ujs's afediaisipie\ mate's cles Wie iale ela eitiarciue.s picietets 11 95 Rennets used.. ... slates =i nib/bj4re W]e W\dl'e\a/spw (0/81 aleih Coin. oie) ais) sie 7s laisie PIAS Yards brown cordage used at ZZHOUS sis whalsintere ala fale iala‘elnie viaicicie, wales RDU Yards bleached cordage pned At SOERS Ceo ce as wade nsgacucuney 50 Salt used, nine sacks, Ashton’s factory filled, at........2.000 3 50 Pounds anotte ase scyg lsc sswide as cane voscseeccs stbisie fave ininle tO. Average weight ofgcheese........secceecsevessseses 153 Ibs. We are aware that our shrinkage exceeds that of many other dairies 17 which excess may be owing to the time the cheese was kept on hand. Our first sales were June 3d, of 2,279 pounds; next was June 29th, of 5,551 pounds; the balance of the dairy was sold the 11th September, and was delivered the 18th October and the 25th November. We wish in all cases and under all circumstances to have the curd go sweet into the hoop if possible. A sour curd, in our experience, not only reduces the quantity of cheese, but also the quality. Yours, &c., J. CALVIN HARDY. Vernon Center Cuesse Facrory. Until July 15th, 151 cows; from that time out, 212. Commenced mak- ing May 12th; finished October 24th. Total pounds Milk. ..iccssecnccceencvacces ve ispalel ele feivimrmale 479,931 Total pounds cheese (dry)...ccceecseesee pisie/sisicie's sla wale: visie 50,375 Average price per. pound for chees©......cesccccccecccccsecccccccce $0.12.36 Average expenses per hundred pounds cheese, exclusive of rennets. 54 Average number lbs. milk per Ib. cheese, 9 104-20, or 9.525-1000. Two vats, 458 gallons each, made by O. O’Neil & Co., Utica, N. Y. Self and one girl performed the labor; paid girl $2 per week. Average weight of each cheese 100 pounds, dry. No discount for poor cheese. M. A. LANPHERE, Proprietor. S. A. Bunce, Treasurer. Vernon Center, Oneida Co., N. Y. s J. 5. Prerce’s Curese Factory, Hotuanp Patent, N. Y. Whole number of cows manufactured from.....-++-seeeces 520 Average number of cows for six months and ten days..... 428 Whole number pounds cured cheese made.....-+eeeee cree 144,502 Number beer gallons milk delivered..........0+ Occec cons 141,088 Nett proceeds. ic... - 5 es aves deccreiceccasec eclenils wad Olagrorsltinis(eeleised $19,717 29 Average sale per pound nett ecesssecssecccees covers ence vcceccens 13 89 Expense of manufacturing, boxes, bandage, salt, &c., per 100 lbs... 1,52.28 Expense of boxing per hundred pounds...... sess. sseesecsesseers 20.06 Whole number cheese made .........++ gulcaldis sire einera neil ae ba Wye Average weight per Cheese.....+ ceccscccnsactesesecs Sobicdt me Pa ini, Size of hoop Used. ...ceseseccescccccccces covsse voce esee 24 inch. I use the steam boiler for heating, 3} horse capacity; cool the milk to 70° as fast as delivered, and retain it there until we commence warming for setting in the morning; I mix the morning and night milk together; I pre- fer doing so than working each mess separate; I set the milk at 80°; put in rennet enough to coagulate the milk in from 40 to 60 minutes; we break the curd with our hands; we use no cutter of any kind; agitate slowly while heating until it reaches 962 to 98°; it is then covered over and stands at rest from twenty-five minutes to five hours, according to circumstances. I know of no definite time that cheese can be made where milk has been drawn some two or three miles, that would do to practice every day alike. Salt 24 pounds to the 100 pounds of curd; cool the curd down to 86° before putting into the hoop. JOHN F. PIERCE. 18 D. Hamurn’s Curese Facrory, Watertown, N. Y. Watertown, Feb. 3, 1864. Dear Sir:—Agyreeable to request I send you a brief report of my experi- ence in cheese making. We have had the past season about 150 cows. From May 10th to Nov. Ist, the yield was lbs. of milk 461,591; pounds of cured cheese for same time sent to market in November, 47,874; pounds of milk to one pound of cheese 9.64; it sold in market for 18 cents per pound, netting me in Watertown over 164 cents per pound. We set milk at about 84°; time for cheese to come 30 minutes; cut into checks with knife, worked careful and coarse, scald by putting hot water into outside vat, scald three times: Ist at 88°, 2d at 94°, 3d at 98° or 100°; allowing about one-half hour between each scald; let stand in last scald from two to five hours, or until it is thoroughly cooked; then remove to sink and salt; feed whey to cows; think it much more profitable than in any other way; color curd with anotta prepared from receipt, and turn cheese every day except Sundays, until cool weather. Yours very truly, D. HAMLIN. DEERFIELD AND Marcy Currse Factory. The above factory is situated in the town of Deerfield, two miles north of Utica. The company is composed of a number of dairymen, associated together for mutual benefit, organized about one year ago. Shares $100 each. A President, Secretary, Treasurer, and Executive Committee are chosen from their number, to attend to the business of the company. Dur- ing the past season they have worked the milk of about 700 cows, amount- ing to 1,949,215 pounds; making 193,335 pounds of cheese, being at the ratio of 10.082 pounds of milk to one pound of cheese. Four sales of cheese were made during the season. Sold in the months of June, July, August and November, at 12, 13, and 15 cents; averaging 13.611 delivered at Utica. The company charge 14 cents per pound, cover- ing the expense of making and other expenses of boxes, bandage, salt, rennets, &c. Weeks’ Cueese& Factory, Verona, Onerpa Co., N. Y. Whole number of cows at any one time 640; average number of cows, about 600; length of season, April 13th, to October 31st, 6 months, 17 days; quantity of milk, 236,516 wine gallons, and 2,010,378 pounds. How Worked. IAMOUDEVOL CHEEKS NAGS sistem ssie'ele'c ce peweteiss cab cassia ed siolelen aise se lcs 201,686 Vield per/100 wine gallons; Froen s seeks ciajcis ne ewiecie sis soeueieiedieeees 90,528 Wield per 100 wine ‘gallons; cured. oj sisi sielaswicveln accuse oss epips visies smieie 85,274 Mield per 100 poundsy ereem ie aloe late aielcie clvielelaaieeiie's oh e's clete eine areeee 10,650 Mieldvper LOMmpounds;/Garedie ce’. ciciesine'n sive ajcc'elocles cose lool piso dp 10,032 POLIT BU Oris in tah Oaths fa cl chclelCatccoiela leita ninla olalcisiehalertimjasaioithawiecusiere bre eietminets itis 5 5-6 pr. ct. PIG Ol CHEGES sc aBiaMterale)vie'ciet'sls shales’ nie'eiciulclcie Wialcie\e'e'b sue ere wisIeie (intel mule 20x84 to 9 19 Cost of Labor. Cost of boxes, one cent less that one cent an inch; cost of boxes per 100 pounds of cheese at 19 1-6 cents, 19,16; cost of bandage, average cost 154 cents for two widths; cost of bandage per 100 pounds of cheese at 141 cents, 14.248; cost of all materials per 100 pounds, 47 1-6 cents. Cheese has been sold frequently. Lowest price obtained, 11 cents for 50 hay cheese; highest price obtained, 13.cents for Sept. and Oct. Cheéese contracted September 28th. Average price obtained, 12.2084 | 10000. Kind of vats; ordinary tin vats of 500 gallons capacity set in wooden ones. Kind of boiler; five horse power horizontal, 20 flues. Amount of fuel; twenty-five cords, including fire in dry house, spring and fall. Kind of fuel; hemlock wood. ; Milk has been tested frequently with three instruments only one of which is considered reliable. Considerable difference is noticed in the quality of pure milk, that from cows pastured on wild grass of new land lacking 1-20 to 1-16 the richness of milk from cows on the best pastures. GARDNER B. WEEKS. Verona, Oneida Co., N. Y. Moore & Apams’ Datry, Concorp, Erie County, N. Y: Commenced to make cheese April 3d, from 45 cows. Whole number of cows 78. They were not all in until the 12th of May. From the 25th of April made two cheese per day in the morning, till December Ist; part of the time we used two 18-inch hoops, and part 20%inch hoops; after Decem- ber Ist, one 24-inch hoop. Made cheese from April 3d to December 27th. . Sold 33,546 pounds of cheese and 94 pounds of butter for $3,540.80, and used all the butter, cheese and milk wanted in the family—fourteen persons, including children. Used 272 yards 2,836 in bandage......ecessccecesscsncscecscoce soos $48 66 17 bags of 140 Ibs. each, F. F. salt............ Ja isialaia/alnisv'e,e-ersisiain'e 19 10 DATE GEM LA Welalaivie talaisicl vie selinieicle ns\s el o/olaiatelalacel sleie'> sislsegiccteys ole'w ninele 48 72 69 Ibs. old butter to grease With........ccecccccecceccceccesecs 6 90 PLAIN OM Sereratels wle'slainile'e sialeic;eiwiela/ de!» sheialwewiclejalaie l/s) s.cisse wis efoiaia's 466.4 2 08 2 Ibs. twine to gather Witheece .ceccsccccrecccecesccsscvetes ee 1 45 cloves, cinnamon and SAge...sseserceraeee Tet ececcceces nseteces 3 14 AIDS ANOUU velaiwiee a callie ccc vinic ew usle'eacelseemansecivcuienseeisies 1 80 Cost of labor and wood to make cheese.... cece recccesacceecceecseses 169 80 Totaloeimaceceeietcve Cece cvesscccccccecece ‘cece cece reer ereserees $301 65 Fed nothing but’ whey after the cows went to grass; after calving fed ' two quarts of peas and oats ground per day, with hay and straw, to the cows. GEO. A. MOORE, Buffalo, N. Y. LitcHrietp Five Corner Facrory. Franxrort, January 19, 1864. I submit to you the following report of. the Litchfield Five Corner cheese factory: fExrraots.] . 3 Whole number of cows ..--.. inicg @orwstetal nha teseNeratcie lao ats al ee opatinie’e ovale felate teaiaate 310 Average number of cows for six months, or from the 28th of May to the Doth November, MOO Gis > ccs sac oe piciac,re\s.c.0\e.0inm es a60/sie\ele\s/nleielnleieisiglelsiels 250 Whole quantity of milk worked... .cseeeeeseeeacesereeeeee 902,524 lbs. » Whole quantity cheese sold...-..secseeaceecccccccevecccves 90,853 Ibs. Number pounds milk to a a Of CHEESE... 6 seven ssececerce 9 lbs. 14.90 oz. Average sale per pound .........-++- Wisiinielele opois lore ale ete $0 13.91 Made four shipments, as follows: Ist. veiuck 9th; 2d. October 31st; ‘3d. November 25th; 4th. December 16th. First sale 13}c. to October Ist; second sale, 154¢ to November 20th. Average shrinkage 3 lbs 15 oz, per hundred. The shrinkage in each month are as follows: 28th of May to October 9th, 6 Ibs. 4 13-16 0z; 1st of July to October 9th, 5 Ibs. 8 8-16 z.; Ist of August to October 8th, 4 lbs. 4 0z.; September Ist to October 31st, 2 Ibs. 4 8-16 02°; October 1st to November 25th, 1 lb, 2 0z.; Novem- Ist to December 16, 1 lb. 4 oz. J. KINNE, Proprietor. A. Bartuerr’s Factory, Onto. Munson, Onto, January 11, 1864. Dear Sir: The following: is the report of A. Bartlett, Fowler’s Mills, Geauga county, Ohio. The total number gallons of milk received during the season, from April 20th to November 9th, inclusive, was 182,605; number pounds dry cheese, 181,648, being a fraction less than one pound per gallon. Our cheese was sold at two different sales, except about one ton shipped to Pittsburgh and a ton and a half cut and sold at the factory, mostly to our patrons; and the average price obtained was $11.98.3 per cwt. on the ranges, without boxes. fie cost of salt, bandage, anotta and rennets (we paid 25 cents each for good rennets) was 26 cents 5 mills per 100 pounds. The cost of boxes, 16.5; boxing, .03; hanling to railroad 15 cents per hun- dred pounds. Cost of scale boards $2 per M., 3 mills per hundred pounds; in all, if added to other expenses, 61 cents 3 mills: per cwt., so that the actual price of our dairy during the past season, boxed and delivered at the depot, was at the average of $12.83 per hundred pounds. The average shrinkage of our cheese was 4 89-100 per cwt. The drouth of the past season reduces the average yield of milk, as com- pared with previous ones, fully one-fourth, and as compared with 1861 fully one-third. The average number of cows we received milk from was about: 700, although during a part of the season they numbered 800. After September 25th, I tried a series of experiments, the object of which was to demonstrate, if oauiities the maximum yield of curd to the hundred gallons of milk. These experiments were continued throughout the bal- ance of the season, with the most satisfactory results, so far as the in- creased weight of the curd was concerned, and the cheese produced being, in my opinion, of superior quality and flavor. These experiments demon- strated that at least ten per cent. greater yield of curd can be obtained by this process than by any other with which I am acquainted, and have the cheese of equal quality. The radical feature of this process consists in pressing aaa and pack- ing the curd as closely as possible upon drawing down the whey after the 21 first heat is applied. I think about 86° the most proper heat for packing acurd. After being thoroughly packed we apply pressure to the curd by pushing the hands down upon it, care being taken not to triturate or grind the curd by allowing it to slip between the fingers, or by allowing the hand to slide on the curd when pressing down. The pressure should be contin- ued until the curd has become sufficiently separated to move freely in the whey, when the heat is raised and the process completed, substantially the same as by the other process. The following is from a printed pamphlet of Mr. Bartlett’s: - Skill. Cheese-making, like every other branch of manufacture, requires skill; and I claim that no person can succeed in making a superior article of cheese, unless they devote their whole time and attention to the business— it being one of the nicest chemical, as well as a very nice mechanical pro- cess, it follows as a matter of course that any mistake, or any thing wrong, however small it may be.in itself, is sufficient to injure the product and lessen its value. Take Time. The almost universal practice of our dairymen is, to allow as little time as possible for making their cheese, hurrying through with it so as to be about something else; and the only question they stop to ask is: “ Will it sell ?”? With this answered in the affirmative, they are content, caring little whether it is good, bad or indifferent. When I think how many there are in Northeastern Ohio, who will persist, year after year, in taking good wholesome milk (for mind you, the cows don’t give sour or stinking milk), and working it up, or allowing it to work itself up, into such hard, dry, sour and stinking’ stuff as they do, I feel vexed. And then to have them pretend that such garbage is food for human beings, when a great deal of it is already half decomposed and rotten, or is so dry and hard as to be almost indigestible, is absurd. . Although I have long held the foregoing opinions of the importance of skill, care, and the necessity of taking time in the manufacture of cheese, I was never so forcibly impressed with them; as during a visit which I made the past season among the fine dairies of New York, located in Onei- da and Herkimer counties. The Process—Commission. Tn the first place, allow me to state that the cows are owned by different individtials, living at various distances from the dairy house; some of them are even four or five miles away; the owners draw the milk as soon as it is taken from the cows, directly to the dairy, where it is accurately mea- sured, and an exact account kept; and the dairymen take it when it is thus delivered to them, manufacture it into cheese, keep it, and take all care of - it until sold. They then sellit, and after deducting the cost of salt, caping, ~ rennet and anotta used in the manufacture, pay over to each farmer who furnishes milk his pro rata share of the proceeds, except one cent per pound on the sale weight of the cheese, which, and the whey, is the pay of the dairyman for all of his labor, care, use of buildings, fixtures, &c, 22 Evening Work. As soon as the milk is delivered and put into the vats at night, they add one gallon of cold water for every ten of milk, which they will have in the vat when it is all in, and immediately set cold spring water to running around the milk vat, and reduce the temperature as quickly as possible to sixty degrees, when it is left for the night with the water still running around the vat, in order still further to reduce the temperature, and keep it cool through the night, and prevent souring. Morning Work. . In the morning the milk is put in with the last night’s milk, as soon as delivered, and when all is in, the heat is raised to 82° in warm weather, and 84° in cool, and sufficient rennet added to produce perenh coagulation in one hour and fifteen minutes. The Cream. Before heating tc put in the rennet, the cream which has risen on the last night’s milk is dipped off and poured back through a cloth strainer, until it has become thoroughly incorporated with the mass of milk; and after the rennet is added the milk is kept frequently stirred, dipping off the top and pouring through the strainer, until the milk begins to thicken. Thisis to keep the cream from rising. When allowed to remain quiet, even for a few minutes, the cream separates and rises to the top; and if the curd be- gins to form with the cream floating on the top, it wiJl work off in the whey; but if kept thoroughly mixed and incorporated with the milk until the milk thickens and the curd begins to form, it is not very difficult to keep it in the cheese, and not lose it in the whey. One great object in adding the water to the mik, is to reduce the milk so as to have the cream work in the more readily. The Curd. When the curd is sufficiently formed to go to work at—which may be known by its breaking with a-clean smooth fracture, in. passing the fingers through it—break it up carefully with some instrument, so as to leave it in lumps about two inches square; but this instrument should not have sharp edges so as to cut, for—take very particular notice—no cutting edge of any kind must be allowed in the curd at any time during the process of manufacture. This is essential and important. The curd must be divided entirely by breaking, and not by cutting. As good a way as any, is to use the hands for breaking the curd from the first. After breaking, as above described, so that the lumps will be about the size of an egg, let it stand about ten minutes, or until the curd begins to settle, and then begin to work and break the curd with the hands. Let the motion be very slow and careful, so as not to work the cream off, or whiten the whey; meantime raise the hea to 88°; when the temperature arrives at 88°, cut off the heat, let the curd settle, and draw off the whey until there is bitely enough left to cover the curd. Pressing Out the Whey. Now comes the most difficult part of the process, that is, to break the curd thoroughly and finely, and at the same time preserve the green appearance of the whey. This is done by taking the curd between the 23 hands in small quantities at a time, and bringing the hands flat and close together with a pretty strong pressure. Care must be taken however, not to rub or mash the curd so as to start the white whey. In fact I hardly think any written description of this part of the process will be intelligi- ble, practical instruction being almost indispensable; but the result aimed “at is to expel the whey from every particle of the curd, by thus pressing it between the hands, as well as to break up the curd. Cooking the Curd. When you have completely broken up the curd, put on the heat; keep it stirred and broken until the temperature arrives at ninety-four, nee then cut off the heat; keep the curd stirred with a lively motion fifteen minutes, and then draw off the whey again, leaving just enough to gover and float the curd. Now go over the fa een again it up as before, getting it fine and even as possible, and then put on the heat again and heat to 100°. This is the greatest heat. Meantime stir the curd with a brisk, lively motion, cut off the heat and keep stirring twenty minutes, and then cover the vat up with a blanket and let it stand until the curd is thor- oughly cooked, which will be about an hour, or a little longer. When the curd is all completely cooked—which may be known by taking a small lump and pressing it firmly between the thumb and finger—if well cooked, on removing the pressure the curd will spring out into its former shape; or select the softest lump you can readily find, break it open, and if it appears dry inside, and free from whey, it may be considered done. After Cooking. Now let off the hot water from the vat, and geplace it with cold water; - cool the curd and whey to 88°, and then dip the whole out into a draining sink, or a cloth strainer, keep it stirred so that it shall not pack together until thoroughly drained, and then add the salt and work it in thoroughly. Salting. Mr. Williams’ rule for salting is two pounds and seven-tenths of a pound of salt to a cheese from one hundred gallons of milk—beer measure—and Mr. Frazee’s rule is two and five-eighths pounds of salt to one hundred pounds of pressed cheese. Hither i: I think will do well enough, al- though I prefer Mr, Williams’ rule. Pressing. When the curd is salted, it is,ready to be put into the press, and its sub- sequent treatment is much the same as is ordinarily pursued. Rennet. One word about the rennet, Nothing but the skins of the rennets are used; the curd, if there should be any, being thrown away, The way to preserve them is to use salt enough to do it and then add a little more salt; - stretch on a bow and hang up in a close, dry place. In preparing the ren- net, take a gallon of water at the temperature of 90° for each rennet used, put the skins into the water, and add more salt than will dissolve; let daa soak two or three days, rubbing them occasionally; and then take out the skins and put them in another vessel, and add water and salt as before, Use of the first until that is gone, and by that time the other will be ready, 24 A good rennet is sufficient to make from six to eight hundred pounds of cheese. Anotta. When the rennet is put into the milk, add a small quantity of anotta, just sufficient to give the cheese a bright straw color, or the color of good butter. The best way to prepare the anotta for coloring the milk, is to boil it in strong ley ; white ley is best. The quantity to be used must be determined by experience, as no very accurate rule can be given. A. BARTLETT, Fowler’s Mills, Geauga Co., Ohio. W. W. Dr Anceus, Honuanp Parent. Salting in the Whey. Houuanp Parent, February 17, 1864. Wm. H. Comsrocr, Esq., Secretary : Dear Sir :—I shall not have time to comply with your request to prepare a full report of my process of cheese making. In passing, however, I will say that my mode of manufacture up to the time of salting will not materi- ally differ from that of most good dairymen, as the process is now pretty well understood; and in this communication I shall not spare tke time to enter into particulars, merely remarking that I want a curd carefully handled and thoroughly scalded. Taking the process at this point, I have adopted a series of experiments which thoroughly convince ne that salting in the whey is a decided improve- ment over the old mode of dry salting. To begin, I draw off the whey, leaving just enough to float the curd, and at this stage throw in the salt—say five pounds to the hundred of curd, if intended to go to market green; or six pounds if to keep till cured for a fall market, stirring it thoroughly. I then let it lay in this pickle until cool enough to go into press, hurrying it if necessary by turning the cold water around the vat. This whey will be too salt to feed to hogs, though cows will take it to advantage. I prefer, however, to throw it upon the compost heap. The waste of whey and the extra salt used, has been the principal objection to this process. To such objectors I offer the following remarks and sugges- tions : ae The mode of salting distributes the salt perfectly without bruising the curd; consequently, the most rapid and thorough pressing will not start the white whey, saving in the cheese the cream, making it both heavier and richer. I hardly think it requires an argument to prove this. Every dai- ryman knows that more or less white whey is lost out of every cheese he puts to press. This white whey is not milk, it is cream, set free by the bruising and bursting of sacks or globules containlng the butter; hence, many dairymen press lightly at first, hoping to save this waste of cream, and they, run the risk of having a wet cheese. ‘Salt cannot be evenly distributed in a dry curd without more or less 25 bruising. We all know this; and we must know that every drop of white whey discharged while pressing impoverishes the cheese—just so much cream is lost, and with it both richness and weight. I have intended to push these experiments further, but the factory sys- tem offered such a bribe that I could not withstand it. My milk now goes to the factory and my experiments cease. Value of Whey. I will, therefore, suggest that your committee take into consideration the subject of the value of whey, and how to make it most available. Let them cause the trial of the following experiment, under the supervision of a competent chemist : Take a few gallons of *whey—or even a vat full—set it heating over a moderate fire; add salt, more or less, (I have no rule for the quantity ; several experiments would indicate it.) As'the heat increases a substance will rise to the surface, which can be skimmed off. This substance in Italy is called ricata. Von Thaer calls it seret. He says: ‘In the neighborhood of towns this substance is usually sold fresh, and appears in various forms on the tables of the rich.” In Italy it is “ sold in market as a great luxury,’’ &e. Let your chemist say whether by this process we get all the value out of the whey; then see if we can make ricata an article of commerce in this country. Please indulge me while I add the fact that my hogs were at the factory and fed on whey about five months, and were actually not so good when taken away as when they went there. * W. W. DE ANGELIS. The Use of Whey. There seems to be considerable difference of opinion among dairymen as to the best use to which whey may be put, whether it is more profitable as a feed for hogs or cows. The usual manner in which it is fed to hogs is in an acid state (sweet whey being considered unsafe); and as it is often and for the most part made their only food for several months in the year, there can be no question but that the animal contracts disease, and the pork is rendered unwholesome as’ an article of food. The elements of whey are not in the right proportion, when used exclusively for feeding swine, to meet all the wants of the animal economy, and hence should never be used _ for the purpose above indicated, unless mingled with food of a more solid character. Many dairymen have abandoned the general use of whey for feeding swine, believing that it results in little or no profit, and at some of the cheese factories the same opinion prevails. We are told by the super- intendent of a large cheese factory, that if the cheese is properly made the whey is considered of no value as far as the factory is concerned. That an experiment having been made in keeping swine on whey, many died, and the cost of the shoats in the spring was more than was realized from the sales in the fall; and it was believed if an accurate account were kept by farmers, a similar result would generally be obtained. Many dairymen | of long experience, who have looked closely to this matter, are of the opin- ion that the best use to which whey may be put is to feed to cows in milk. 26 It increases the quantity of milk, and serves another important purpose which is sometimes overlooked, and that is, the general health and condi- tion of the animals are in a measure kept up. It is believed, too, that the quality of the milk is improved by the use of whey in this manner, since the animal may appropriate whatever traces of casein and butter are left in the whey. From some experiments made, with a view of testing the value of whey fed to milch cows, we are informed that the result was far greater than was anticipated, and that the gain in cheese was largely in advance of what could have been realized by feeding to swine, even were the latter furnished to the dairy in the spring without cost. By comparing the analysis of cheese given by Norton, with the analysis of milk given by Johnson, we have in 100 parts sweet whey : ORSON isch icra sie eelomirieie lec elerars ip oie o.0'e elbielailelerc elaetalers:blareva sia teiaisiealeletereme miele 1.004 BS TT EFL IL crete iaweratoieilats "siete teonicimibiaiesie a/0ce Ss (eVaelatoetnveretauiotine oy ey eiezsin fol oete cae fe lela aaeatmate 1.376 DERIK SWAT s